By Will Turner
Brining infuses meat with flavor while tenderizing it so when cooked, it’s juicy, tender and delicious. Check out Will Turner’s recipe for a Cajun brine solution and his technique for brining a 20-pound turkey overnight.
6 quarts Water
2 cups Sugar
1 cup Salt
½ cup Cajun Seasoning (Any Brand Works)
6 cloves of Garlic
2 stalks Celery
4 Bay leaves
1 Tablespoon Whole Black Peppercorns
1 bundle of Fresh Poultry herbs (Rosemary, Thyme & Sage)
Juice of 2 lemons
Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight.